Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Lemon wedges for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant.
- Add heavy cream to the skillet and bring to a gentle simmer, stirring constantly.
- Gradually add grated Parmesan cheese and stir until the sauce thickens slightly. Season with salt and pepper to taste.
- Add cooked fettuccine to the skillet and toss to coat with the sauce. Return shrimp to the skillet and heat through for 1-2 minutes.
- Garnish with chopped parsley and serve with lemon wedges for a tangy flavor.
Notes
- For a lighter version, substitute heavy cream with light coconut milk or Greek yogurt.
- Ensure not to overcook the shrimp to keep them tender and juicy.
- Freshly grated Parmesan cheese yields the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 160 mg
